Yamagata is often described as the "Ginjo Kingdom" of Japan. Its northern location and cold climate make the prefecture particularly well-suited for brewing ginjo sake, a style that requires low fermentation temperatures and is known for its refined aromas and elegant texture.

What also makes Yamagata unique is its relatively isolated brewing tradition. Many brewers and staff have local roots and historically traveled little outside the region. This closed community fostered internal innovation and led to a wide range of techniques that originated in Yamagata itself. The result is a sake culture with a strong identity, where craftsmanship and regional expression are central.

Shuho Shuzo, founded in 1890 at the foot of the Zaō Mountains, is a brewery that embodies this tradition. The brewery produces exclusively ginjo sake and uses local rice varieties such as Dewa no Sato and Yukimegami, as well as yeast strains developed in Yamagata. The average degree of polishing is around 46%, demonstrating a strong focus on precision and quality.

Shuho strives to capture the essence of Yamagata in every bottle—not only through its ingredients, but also through the quiet dedication of its brewers. The style is clear, aromatic, and technically refined, with a subtle tension between tradition and modernity.